Al pastor tacos
Authentic al pastor tacos with pork marinated in achiote and guajillo chillies, caramelised roasted pineapple, fresh coriander and onion. The flavour of a real Mexican taquería at home.
Ingredients
- 600 g pork loin, sliced 3-4 mm thin
- 3 dried guajillo chillies, deveined and deseeded
- 1 dried ancho chilli, deveined and deseeded
- 2 tbsp achiote paste
- Juice of 1 orange (approx. 80 ml)
- Juice of 1 lime
- 3 garlic cloves
- 1 tsp dried Mexican oregano
- ½ tsp ground cumin
- 1 tbsp apple cider vinegar
- Fine salt
- 12-16 small corn tortillas (15 cm)
- 150 g fresh pineapple chunks
- Fresh coriander, roughly chopped
- ½ white onion, finely chopped
- Green salsa or tomatillo salsa to taste
- Lime wedges to serve
Instructions
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Make the chilli marinade
Toast the guajillo and ancho chillies in a dry pan over medium heat for 30 seconds per side until fragrant but not burnt. Soak in hot water for 15 minutes until softened. Drain and blend with the garlic, orange and lime juices, achiote paste, oregano, cumin and vinegar until you have a smooth sauce. Season with salt.
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Marinate the pork
Place the pork slices in a sealed container or ziplock bag. Pour the chilli marinade over the pork and mix to coat every slice completely. Seal and marinate in the fridge for at least 2 hours, ideally overnight. The longer the marination, the more intense the flavour.
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Grill the pork
Remove the pork from the fridge 20 minutes before cooking. Heat a cast-iron griddle or heavy pan over very high heat until smoking hot. Cook the pork slices in batches without crowding, 3-4 minutes per side, until well charred with slightly caramelised edges. Rest for 3 minutes then chop into small pieces.
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Roast the pineapple
In the same hot griddle over medium-high heat, cook the pineapple chunks for 2-3 minutes per side until caramelised with grill marks. Roasted pineapple adds sweetness and acidity that balance the spiced marinade.
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Warm the tortillas
Heat the corn tortillas on a dry comal or pan over medium heat, 30 seconds per side, until warm and pliable. Wrap them in a clean cloth to keep warm.
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Assemble and serve
Fold each tortilla in half. Add the chopped pork, a few pieces of caramelised pineapple, finely chopped white onion and fresh coriander. Serve with green salsa and lime wedges on the side. Serve immediately.
Frequently asked questions
Can I make them without a vertical spit?
Absolutely. On a cast-iron griddle or very hot pan you achieve excellent flavour through the Maillard reaction. The key is a very hot surface so the edges caramelise, mimicking the spit effect.
Where can I find achiote paste?
In most Latin American grocery stores and in larger supermarkets with an international aisle. If unavailable, you can make it at home: ground achiote seeds blended with orange juice, vinegar, cumin, oregano and garlic. The distinctive red colour comes from the achiote.
Can I use flour tortillas instead of corn?
Corn tortillas are the authentic choice for al pastor tacos. Flour tortillas are thicker and softer, more suited to burritos and other preparations. For the most authentic experience, use corn tortillas, which complement the spiced marinade far better.